1Saute the garlic and either mushrooms, sundried tomatoes or ham in a little oil, add the frozen spinach and put a lid on it. When the spinach is about half defrosted, add the cream. Let cook gently until spinach is completely defrosted.
2Meanwhile boil water for the pasta and cook the pasta according to instructions.
3To serve, either simply mix the sauce with the pasta and serve with grated cheese on the side. You can also mix the two together, put in a pyrex, top with grated cheese and stick under the broiler to melt and brown cheese.
In order to feed my pasta-loving soul, maintain my calorie intake, and nourish my body with veggies, I turn to these alternatives. From spaghetti squash, to zoodles, to swoodles, and more, I honestly can't get enough.
The most important step of this dramatic squid ink pasta from F&W BNC Katie Button is toasting the noodles. This step gives the pasta a nutty flavor, but also helps it maintain the perfect al dente texture while cooking undisturbed like a paella.